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Italian Pasta And Bean Soup

Veggie.Lover's picture
Ingredients
  Vegetable cooking spray 1
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Canned vegetable broth/Chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1 3⁄4 Cup (28 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Canned cannellini beans 15 Ounce, rinsed and drained (1 Can)
  Canned red kidney beans 15 Ounce, rinsed and drained (1 Can)
  Dried italian seasoning 1 1⁄2 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ditalini 6 Ounce, uncooked (Small Tubular Pasta)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

oat a Dutch oven with cooking spray; add oil and place over medium-high heat.
Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Add pasta to vegetable mixture.
Cover and cook 10 to 15 minutes or until pasta is tender.
Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
6 Minutes

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